Batch Sizes

ROASTING

In roasting we usually underload our full drum capacity in order to create specific roast profiles. Smaller batch sizes will potentially give you a much higher rate of rise (RoR) - this is the temperature increase during the roast process, usually measured in 20 or 30 seconds.

Typcially we roast espressos with batch sizes of 70-100% of total drum capacity, as we are looking for more body and intrinsic heat to be passed on. Filters are roasted with 40-70% because we are looking for racier profiles with shorter roast time and higher RoR so we can work on more subtle flavours, acidity and clarity.